Saturday, March 12, 2011

Dunkin What?

Share it Please

I found a recipe by Paula Deen (shockingly it is devoid of butter!) and adapted it a little bit, plus I whipped up my own chocolate and sugar glazes. They turned out to be deliciously cake-y, chewy and the chocolate glaze is ah-mazing. Yup, I'll take credit for these - they're yummy!

Ironically I used a nonfat sour cream and skim milk in a doughnut I fried in oil, then coated in a heavy cream-based chocolate glaze...but it was all I had in the fridge! Still, made me smile as I watched these "nonfat" doughnuts cook in full-fat veggie oil on the stovetop.

1. In a large pot or dutch oven, pour the oil to a depth of about 2 inches and heat to 360 degrees.

2. While the oil heats - make the doughnuts. Combine the flour, sugar, cocoa, baking powder, baking soda and salt. In a separate bowl, mix together the sour cream, milk and eggs.

3. Add the flour mixture slowly to the wet mixture until it is well combined into a soft, sticky dough. Turn out the dough onto a lightly floured surface and roll out to about a half-inch thickness.

4. Use a round cutter to cut out your doughnuts. If you're really lucky (unlike me!), you can use a small cutter to cut out the middle holes instead of cutting each of them with a small paring knife! Once your doughnuts are cut, you can keep gathering up the loose dough and re-rolling it to keep creating more. This recipe said it would make a dozen...it made almost 36! So it always depends on how big you make the doughnuts.

5. Fry the doughnuts in batches, about 1 minute per side (could be less - so watch them carefully!) and lay them out on paper towels to drain off the excess oil. While they cool you can make the chocolate glaze.

6. The glaze is super-easy, just pop the chocolate square and heavy cream in a microwave-safe bowl and heat in 30 second intervals (stirring in between) until the chocolate has melted. Whisk it into the cream and add in the sugar and cocoa powder until you get a thick glaze-y texture. Then dip the doughnut tops in the glaze and let them set for about a half hour before putting them in airtight containers. White chocolate would be yummy too! I did a basic powdered sugar/butter/cream/vanilla glaze too, but the powdered sugar didn't completely dissolve for some reason so it looks a little lumpy...but it still tastes great!

1 comment:

Welcome To TastyMess

My name is Emily (Em to my friends) and cooking has become a passion of mine over the past 5 years. I'm excited to share my love of food with you and hope my recipes inspire you to try new ingredients, techniques and fill your kitchen with tasty messes of your own!